Rosogolla / Sada Misti / Sweet Cheese Ball / রসগোল্লা

We used to call Rosogolla as Sada misti which means white sweet and gaint sada misti used to call Rosogolla (I even had Tennis ball size Rosogolla which is impossible to find now). I gave Rosogolla recipe before which makes perfect rosogolla. But this rosogolla is with less ingredients . So please check my childhood favourite Rosogolla / Sada Misti / Sweet Cheese Ball.

N.B. if you want, you add cardamom powder with chana.

With love,

Rownak

Ingredients:

2 litre milk

Vinegar or lemon juice

3 cup sugar for syrup

2 tsp plain flour(moida)

1/6 tsp baking powder

5 cup water

How to make:

Check my chana recipe to make chana from milk and vinegar (personally I never use lemon juice, but some prefers to use lemon juice). After making chana place it into a strain to drain whey (water), you need to bring it to room temperature quick (add some ice or place under running tap).

Squeeze or strain the water from chan. We don’t need any excess water in chana.

Add ¼ cup lukewarm water and cook 10 minutes more. So altogether we are boiling Rosogolla for 35 minutes on medium heat. Check Rosogolla after 30 minutes, to check rosogolla , take out 1 rosogolla from syrup and cut into half , if inside of rosogalla is same colour, you can turn off the heat. If middle of rosogolla is different colour (white) , that means it is still raw and need more cooking.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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6 Comments

Yasin Rishad
May 28, 2015

Hi Rownak,
Rosogolla is one of the favourite food in bangladesh. All we have the taste of it but i didn’t how to cook this delicious as it is one of my favourite sweet dish. I learn from here how to make rosogolla. Many thanks for you to give the opportunity to learn how to cook this delicious dish.

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Rownak Jahan was born In Bangladesh, currently living in Gold Coast, Queensland Australia. Love to cook, read and learn new recipes, talk about food and teach cooking. She blogs at www.banglarecipes.com.au and also guest blog at many cooking blogs for couple of years. She loves the vastness of Bangladeshi cooking and wants to introduce Bangladeshi great traditional food culture to the world. Hope you enjoy her blog and please come back soon as we are adding new recipes every week and you can consider subscriber to our blog so she can deliver the new recipes strait to your inbox. Please Join Rownak's Facebook Page for all the latest updates and don't forget to join her on Twitter.